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Grinding burgers

I know this has been discussed but forgive me. I would like to give grinding my own burgers a shot. Is a well marbled chuck roast going to give decent results? And as far as the KA attachment. Will it suffice for pretty much burgers or is that 50 better applied to a standalone? Thanks for the help.

You can do straight chuck for burgers. I'd toss in some other kind of meat, even if it was just some bacon. Look up the burger lab on serious eats. He's got a breakdown of different cuts and what each one will all fat wise and flavor wise.